DirtyFLRestaurant Inspection Data

RED THREAD

RED THREAD maintains a 2.8/5 food safety rating based on 3 health department inspections in ST. PETERSBURG. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 3 reports on file

300 1 AVE N

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 3 health inspection reports

All Inspection Reports

1/6/2026· 2mo ago

Visit ID: 10905108

Met Inspection Standards

1 high, 2 int, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler on cook line.
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Hung up in bar area next to dump handsink. Manager removed item. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli cooler on cook line.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer buckets stored in hand handsink next to dish machine. Item was removed. Corrected On-Site

6/18/2025· 8mo ago

Visit ID: 10697687

Met Inspection Standards

4 high, 5 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phones stored on shelf above reach-in cooler on cooks line. Operator removed phones. Discussed cleaning and sanitizing the area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site
  • 29-01-4:Basic - Portable water tank not enclosed or sloped to drain properly.
  • 35A-02-7:High Priority - 1 Live, small flying insect found in kitchen. Fly did not land on food or food contact surfaces.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator replaced chlorine sanitizer. Rechecked reading 50ppm. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter on top of sliding door cooler on cooks line at 5:20pm. Operator placed butter on grill to reheat. Rechecked temp a. butter (89F - Hot Holding) 168f Discussed time as a public health control as an option. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to y-splitter at mop sink without vacuum breaker.
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ General Manager Lucien Chalfoun
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar area used to dump ice. Discussed with operator sink is designated for hand washing only.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 41-17-4:Intermediate - Spray bottle containing pink cleaner not labeled in bar area. Employee labeled spray bottle sanitizer. Corrected On-Site

10/16/2024· 1y 4mo ago

Visit ID: 8864321

Met Inspection Standards
  • N/A:No Violations Were Observed